The Best Raspberry Jam Filled Muffins (Secret Ingredient)

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Raspberries are one of my favorite fruit. I even planted raspberry plants all around my yard.
I can enjoy fresh raspberries all summer long, they are amazing just to eat fresh from the garden.
That being said, sometimes, I want to make magic with my harvest and I decide to make this raspberry filled muffins recipe.

This easy rasberry muffins recipe is delightful and too simple to not try!

Ingredients You’ll Need To Make Jam-Filled Raspberry Muffins

All-Purpose Flour

Although I’m sure you can use other types of flour for this recipe, I usually stick to all-purpose white flour since it’s the safest and easiest to find for this raspberry filled muffins recipe.

Fresh Raspberries

Fresh raspberries are the best option for this raspberry muffin recipe. Indeed, frozen raspberries tend to melt and be mushy.
They will add a lot of unnecessary liquid to the mix which is not ideal.

Raspberry Jam

You can use store-bought raspberry jam or you can even make your own muffin filling by making homemade raspberry jam!

Sour Cream (The Secret Ingredient)

This is the secret ingredient for a divine muffin texture every time!
for chewy muffins, it’s all in the sour cream!
It is undetectable in taste and gives the little extra you expect from a perfect muffin.
If you don’t have any on hand, you can use the same amount of mayonnaise (yes!) or plain Greek yogurt.

White Sugar

I use white granulated sugar for this recipe and it works like wonder.


Helps the muffins to be extra moist and fluffy.

Baking Powder

Again, super important to add baking powder as it will help create air in the mixture making your raspberry muffins extra light and moist.

Pinch of Salt

Don’t skip the salt! It enhances the flavor of all the other ingredients!

Raspberry Jam Filled Muffins

Equipment You’ll Need

✦✧ 2 Mixing Bowls

✦✧ Spatula

✦✧ Muffin Pan

✦✧ Electric Hand Mixer – I use this one

✦✧ Cooling Rack – I use this one

Raspberry Jam Filled Muffins

Can I Use Jelly Instead of Jam?

Technically if you only have jelly at home and don’t want to go to the grocery store JUST for raspberry jam, yes, you can use jelly.

Will it be the same? Absolutely Not!

Jelly uses the essence of fruit juice while jam is made with the whole raspberry.
I know it sucks when you’re missing an ingredient, but raspberry filled muffins are worth stuffing with REAL raspberry jam, I promise!

Raspberry Jam Filled Muffins

How To Store These Raspberry Muffins

I like to store my muffins in the fridge for longer freshness.
Indeed you can expect your jam-filled raspberry muffins to last 7 days in the fridge.

Simply warm them when ready to serve😉.

Raspberry Jam Filled Muffins

Can I Freeze These Raspberry Jam-Filled Muffins?

Yes! I always freeze half of my batch because I don’t trust myself not eating all 12 of them in the same week!
You can freeze these delicious muffins for up to 2 months no problem!

  1. Let them cool to room temperature
  2. Put Your muffins in a freezer-friendly plastic bag
  3. Take out as much air as you can from the bag
  4. Close and store the bag in the freezer. 

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The Best Raspberry Jam Filled Muffins (Secret Ingredient)

Every bite is filled with tasty raspberry jam. Extra moist and easy to make, these raspberry muffins are absolutely divine!
Prep Time 15 minutes
Cook Time 22 minutes
Course Dessert
Cuisine American
Servings 12 muffins
Calories 337 kcal


  • 2 mixing bowls
  • 1 muffin pan
  • Electric hand mixer
  • spatula
  • cooling rack


  • 2 cup all-purpose flour
  • 1 cup sugar
  • 1/2 cup canola oil
  • 2 eggs
  • 1/3 cup fresh raspberries
  • 1/3 cup sour creme
  • 1/3 cup raspberry jam
  • 2 tsp baking powder
  • pinch of salt


  • Preheat the oven to 190°C (375°F)
  • In a bowl, mix the flour, baking powder, and a pinch of salt.
  • In another bowl, beat the oil, sugar, raspberries, and eggs using an electric mixer. Add sour cream and continue whisking.
  • Add the dry ingredients to the wet ingredients and stir until combined.
  • Oil the muffin tin and fill half with the mixture, leaving space to add the jam. Cover the jam with the other half of the mixture.
  • Bake for 22 to 28 minutes. Remove from the oven and let cool on a cooling rack.


Storage Information: These raspberry filled muffins can be stored in the fridge for up to 7 days.
Freezing Information: You can freeze these muffins for up to 2 months.
  1. Let them cool to room temperature
  2. Put Your muffins in a freezer-friendly plastic bag
  3. Take out as much air as you can from the bag
  4. Close and store the bag in the freezer. 
Keyword easy dessert idea, easy recipe, holiday dessert idea, home party recipe, quick dessert recipe, stuffed muffins

I’m Cath!

Foodie at heart

Welcome to my corner of the internet where I share my favorite food recipe. Food lover at heart I love cooking and food photography hence the combination of both creating this fun blog!
I hope you enjoy, bon appétit!

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